My children and I love mashed potatoes. No matter how big the batch I made, it is often gone within 36 hours. I don't know about you, but that simple side dish, when done right, always brings happy memories. Emotional eating alert? Who cares! Moderation is key right? As if all of you can resist a creamy, buttery and cheesy potato.
Anyway, when I learned that we have to remove dairy from our home, one of the toughest dishes I have to remake is the mashed potatoes. As most delicious recipes available out there, this dish is nothing but a simple concoction of vegetable, seasonings and a truck load of dairy --- butter, sour cream, cheese, milk, cream. The more the merrier!
So after tons of disastrous attempts, I finally was able to come up with something that have a creamy, flavorful and yes dairy free version for my food allergy kids. Surprisingly too, it turned out healthier and very much lower in fat than the traditional ones.
The trick to this recipe is to add as much flavor as possible. As you will notice below, I cooked the potatoes in broth. Use the best one that you can find. If you are lucky enough to have some cheese, feel free to add a tablespoon or two. Don't go overboard. You will be surprise how little you will need.
Serve this in your next gathering and you will have more room for dessert too! How's that?
- Roz
Ingredients:
1 lb. russet potatoes, skin removed and cut into 2 inch cubes
2 1/2 cups vegetable or chicken stock (enough to cover the potatoes)
2 cloves fresh garlic, smashed
1 1/2 tsp. sea salt
1/2 tsp. ground black pepper (you can also use white pepper)
2 tsp. garlic powder
3 Tbs. buttery spread (I used Earth Balance Soy free) or 2 Tbs. bacon grease (oil from cooking bacon)
2 Tbs. chopped fresh parsley
1. In a stock pot, combine the potatoes, stock and garlic.
2. Bring it to boil. Once it starts boiling, lower the heat to simmer and cook the potatoes until fork tender.
3. When the potatoes are cooked. Turn off the heat and remove about 3/4 of the stock and the garlic pieces. Don't throw away the stock. Set it aside.
4. With the help of a potato masher, gently mash the potatoes in the same pot. If it looks a bit dry, slowly add some of the broth that was set aside. Keep mashing until you reach your desired consistency.
5. Season with salt, pepper, garlic powder and buttery spread or bacon grease.
6. Mix well and top with chopped fresh parsley.
7. Serve hot.
